Raw Vegan Zucchini Pasta with Pesto
Raw Vegan Zucchini Pasta with Pesto
You wouldn’t believe zucchini could be made into pasta! Seriously, it’s amazing just how similar it tastes!
I firstly learnt about zucchini pasta through Mimi Kirk’s website, Young on Raw Food. But this actual recipe is playing around with many vegan pesto recipes I have seen around. It’s funny but I have never tasted pesto before, so I don’t even know if this is close to how it usually tastes.
When you realise that raw vegan foods can be so flavourful like this, I think many people would open their eyes to it a lot more! Though the only thing is, raw garlic may not be for everyone, as sometimes eating raw garlic gives me a little stomach ache. If you really can’t stand raw garlic, perhaps you can even replace it with a couple of teaspoons of garlic powder.
I would suggest you only really need half the amount of pesto to combine with the zucchini noodles. You can leave the other half for other recipes later. It can even be used for pizza!
Raw Vegan Zucchini Pasta with Pesto
2-3 zucchinis
1/2 teaspoon Himalayan/Sea salt
Extra basil for garnish
Pesto
1 cup firmly packed fresh basil
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine nuts
2 tablespoons almonds
4 cloves garlic
A sprinkle of Himalayan/Sea salt
Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
Put all the zucchini noodles in a bowl and sprinkle with 1/2 teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
Transfer it on a plate and add some extra basil leaves on top.
- 2-3 zucchinis
- ½ teaspoon Himalayan/Sea salt
- Extra basil for garnish
- 1 cup firmly packed fresh basil
- ½ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts
- 2 tablespoons almonds
- 4 cloves garlic
- A sprinkle of Himalayan/Sea salt
- Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips. The julienne peeler can be bought in kitchen stores, and cuts things in long strips.
- Put all the zucchini noodles in a bowl and sprinkle with ½ teaspoon salt. Use your hands and stir it well, mixing the salt evenly. Allow the noodles to sit for about half an hour so that water can be drained.
- To make the pesto: Combine the basil, extra virgin olive oil, lemon juice, pine nuts, almonds, garlic (peel first) and salt in the blender. Blend until it’s completely smooth.
- Once you see water leave the zucchini noodles, drain out as much water as possible. If the noodles are too salty, you may want to rinse it. Pour the pesto into the zucchini and stir it well.
- Transfer it on a plate and add some extra basil leaves on top.